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Big Stuff

It’s well into February and I haven’t posted here in what feels like forever. We’ve been cooking up a storm, working on projects in the kitchen, eating some truly wonderful things, but I just haven’t had it in me to post.

There’s so much to tell you. But I can’t talk about it just yet.

I do want to talk about this pasta, though. It seems like every time I talk about this dish, something big happens. I last posted about it here in 2007, to an enthusiastic response.

Almost a year later, with Mike in New Orleans for Tales of the Cocktail and me at home in Providence, I watched wide-eyed as my site meter shot skyward, topping out at 12,127 hits – twelve thousand, one hundred twenty seven hits – thanks to a post on a Yahoo! Shine blog which linked out to that old Linguine con Sarde post.

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11 thoughts on “Big Stuff”

Adinasays:

As soon as I have enough energy to cook again (hopefully this weekend), I’m going to be making this. It’s number one on my list! I’ve already added fennel to our grocery list– everything else we already have (though I admit the cats eat the canned sardines we buy more often than we do). It sounds like such a great dish. Congrats on all your success! I can’t wait to hear what other news you have in store…

I am one of those who saw your post in 2007 and immediately started making it! Thank you for sharing it with us.
I had to convince my girlfriend ( I promised her if she didn’t like it we would order pizza!) to try this dish. Needless to say we didn’t have to order pizza and it’s become a favorite in our household.

As a daughter of a Sicilian born mother (word up Sciacca!) I can’t tell you how happy I am that this dish is being made. Even happier that your version has gotten other people excited about it and that you get to share in the spot light. :)

I made this for dinner Tuesday night, and it was wonderful. Thanks for inspiring me. It was as if the universe conspired to bring pasta con sarde into my life. A few days prior to your post, I went to a workshop on how to create and bake for St. Joseph’s altars. The instructor told us about the time she was 6 years old and played the virgin Mary in the ritual that’s conducted before the food from the altar is shared. Mary and Joseph get to eat first. Joseph didn’t want the pasta con sarde, so she ate both portions, and her “sicialian palate was born”.